Blueberry-Lemon Bread - cooking recipe

Ingredients

3 Tbsp. shortening
3 Tbsp. butter or margarine
1 c. granulated sugar
1 Tbsp. grated lemon peel
2 eggs
1 Tbsp. fresh lemon juice
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. fresh or frozen blueberries, if frozen do not thaw
2 Tbsp. all purpose flour

Preparation

Preheat oven to 350 degrees.
In a large bowl, cream shortening, butter, sugar and lemon peel.
Add eggs and lemon juice, mixing well.
In a separate bowl, sift together 1 1/2 c. flour, baking powder and salt.
Blend into creamed mixture with milk.
Toss blueberries with 2 Tbsp. flour.
Gently fold into batter.
Pour batter into a greased and floured 9 x 5 x 3 in. loaf pan and bake for 50 to 55 minutes, testing for doneness with a toothpick.
Remove from pan and cool on a wire rack.
Yields:
1 loaf of bread.